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Quick Pepper Jack & Black Bean Omelet

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INGREDIENTS

  • 3/4 cup (3 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese, divided
  • 1/2 cup rinsed and drained canned black beans
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped drained roasted red pepper
  • 2 Tbsp. chopped chives or green onion
  • 1 Tbsp. butter
  • 4 eggs
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
 

DIRECTIONS

  • 1

    Combine 1/2 cup cheese, black beans, pimiento and chives; set aside.

  • 2

    Melt butter in a large non-stick skillet over medium heat. Beat eggs, salt and pepper together in a medium bowl; pour into skillet. Cook 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion eggs to flow to edges and begin to set.

  • 3

    Spoon cheese mixture over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 3 minutes or until eggs are set in center and cheese is melted. Divide omelet in half.

Quick Pepper Jack & Black Bean Omelet
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Yield: Serves: 2

HELPFUL HINTS

  • Serve with warm flour tortillas or corn muffins.
 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 404

Total Fat 27.8g

Saturated Fat 14.1g

Trans Fat 5.2g

Polyunsaturated Fat 2.2g

Cholesterol 425mg

Sodium 606mg

Carbohydrates 13g

Protein 25g

Dietary Fiber 3g

Vitamin A 299%

Vitamin C 26%

Calcium 364%

Iron 3%